I have used this recipes for years and years! All my friends and family love these cookies. You do need to have some time to make them, they are not an easy cookie and its really two cookies in one so double the batch if you have a cookie swap. They are a show stopper and I make mine round with a mitten shape cut out of the middle. Very yummy!
Raspberry Linzer Cookies
Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like.
Yield: 36 cookies (serving size: 1 cookie)
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Amount per serving
- Calories: 96
- Fat: 5.1g
- Saturated fat: 1.9g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.7g
- Protein: 1.8g
- Carbohydrate: 11.4g
- Fiber: 0.6g
- Cholesterol: 29mg
- Iron: 0.5mg
- Sodium: 25mg
- Calcium: 18mg
- 7.5 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons), divided
- 1 cup whole blanched almonds
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon grated lemon rind
- 4 large egg yolks
- 6 tablespoons raspberry preserves with seeds
- 2 teaspoons powdered sugar
- 1. Weigh or lightly spoon 2.25 ounces (about 1/2 cup) flour into a dry measuring cup; level with a knife. Combine 2.25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 5.25 ounces (about 1 cup plus 2 tablespoons) flour into a dry measuring cup. Combine almond mixture, remaining 5.25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk.
- 2. Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour.
- 3. Preheat oven to 350°.
- 4. Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.
- 5. Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.
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